GUACAMOLE, RICE HOUSE GUACAMOLE

Who doesn't love guacamole? But whoever said it had to have over 90 percent of its calories coming from fat? Cutting the traditionally fat-packed guacamole with cauliflower is so good, it is actually hard to believe it! Serve this with salt-free corn chips or pita bread, or use over taco salad. Just be mindful of your portion sizes.Yield: 6 cups, 4 servings

Steam the cauliflower until tender, 20 to 25 minutes. Strain off the water, keeping 1/2 cups back, and set aside. Blend the cauliflower until smooth, using leftover cooking water to loosen if needed. Refrigerate for 2 hours, if you have the time.

Mash all the other ingredients together in a large mixing bowl with a potato masher until smooth, then add the chilled cauliflower. Mash together until the consistency is like mashed potatoes, and the color is consistently green.